Hot Cross Buns Women’s Weekly

• 4 tsp dried yeast
• 55 g caster sugar
• 375 ml warm milk

Combine yeast, sugar, and milk, and set aside to give yeast a headstart.

• 600 g flour
• 2 tsp allspice
• 1 tsp cinnamon
• 60 g butter

Combine dry ingredients, and rub butter into flour.

• 1 egg
• 240 g sultanas

Add milk mix, egg, and sultana to dry ingredients. Mix to form a soft sticky dough. Let rise for 45 minutes until almost doubled in size.

Preheat oven to 200C, and grease a 23cm square pan.

Turn dough onto floured surface and knead for 5 minutes until smooth and elastic.

Divide dough into 16 portions and roll each into a ball. Place in pan and cover. Leave for 10 minutes or until buns have risen slightly.

• 75 g flour
• 2 tsp caster sugar
• 80 ml water

Make flour paste but combining flour and sugar, and slowly adding water. Pipe crosses on buns.

Bake buns for 20 minutes or until golden and sound hollow when tapped.

• 1 Tbsp sugar
• 1 tsp gelatine
• 1 Tbsp water

To make glaze, stir sugar, gelatine and water in a small saucepan over low heat, without boiling. Brush hot glaze on hot buns. Cool on wire rack.

Serve with a cup of tea (or some Easter eggs!)

Recipe notes

Made this with 150g ginger and 150g chocolate instead once. Quite good if a little dry.